Start by soaking the kala chana overnight. We’ve used the dry variety but you can use fresh just as easily if available.

After soaking, drain the water and boil the chana in a pressure cooker using 4 whistles or in an open vessel until soft and cooked through. Reserve the boiled chana while you prepare the masala that flavours this kebab.

Heat a tablespoon of oil in a pan and add in your onions, ginger, garlic and chillies. Let them cook through and soften.

Then add in your chaat masala, cumin, red chilli powder and garam masala. When the masalas become fragrant take the mixture off the heat and set it aside.

In a large mixing bowl mix the boiled potato with the boiled chana and mash them up well. If you want a very smooth mixture feel free to give it a few turns in your mixer grinder. But for a chunky mix using a masher works just fine.
To this add the prepared masala along with breadcrumbs and chopped coriander.

Use your hands to mix it together. It should form sort of a dough.
Shape this dough into small lime size balls and flatten to shammi kebab patties or cutlets.

You can fry these instantly or keep them in the fridge for a couple hours to allow them to harden as they can be quite soft and thus difficult to turn while frying.
Heat the remaining oil in a pan and place in the kebabs. These should cook through in 5 minutes or less on each side.

Serve them up with your favourite chutney or sauce. You can even place them on soup spoon with a small dollop of sauce on each kebab for in innovative presentation.